by Ben Summerton Preparation time: 20 mins Cooking time: 30 mins Ingredients, unless indicated, can be bought locally, from wherever. Otherwise, go to 'Where to buy stuff from'.
This is an oldie, but one that I dusted off for NM Aus-Lanka III. It's a Greek recipe (at least it was a Greek who taught me), but I put an Indian spin on it. By the way..."kofta" means "meatballs". In Seoul, these are easy to get ingredients, and quick and easy to prep and cook. Don't be shy with the sauce. You want it reasonably thick, so simmer it down until happy.
The other cool thing about this recipe is you can make the kofta days in advance. Just freeze them! The sauce is the really easy part, so this is one of those ideal dinners for after work. The obvious variation is to take out the 'curry' elements and substitute some alternatives like oregano or parsley (which is more like the Greek variety of the kofta).
Ingredients:
500g lean beef mince
1 garlic clove, crushed
1 tsp grated fresh ginger
1 tsp ground chilli
1 tsp garam masala (if unavailable, use a range of pepper and spices like cumin, coriander and cinnamon)
2 onions, roughly grated
4 tbs korma curry paste (red curry paste is a good alternative) - ilovecookie
1 tbs sunflower oil
200ml beef or chicken stock
400g can crushed tomatoes
3/4 cup plain yoghurt
2 tbs lemon juice
1/2 cup frozen peas
Chopped fresh coriander, to garnish - Lotte, HomePlus
Method:
Combine the mince, ginger, half the grated onion, garlic, chilli, garam masala, and 1 tablespoon of the curry paste. Season with salt and pepper, then form into small koftas (meatballs). Heat oil in a frypan over medium heat, add the kofta and cook in batches until just lightly browned. Transfer to a plate and keep them warm.
Now add the rest of the onion to the pan and cook gently until translucent. Add remaining paste, stock and can of tomatoes and cook gently for 5mins. Add yoghurt, lemon juice and kofka to the pan and simmer gently for 15 mins. As you get close to the finish time, just check the kofta. You don't want to over cook it. Add the peas and gently stir through for another couple of mins. Remove from heat and stir through your coriander.
Serve with steamed (ideally jasmine) rice. Be extra adventurous and cook in coconut milk (well seasoned).
Kofta Curry
by Ben SummertonPreparation time: 20 mins
Cooking time: 30 mins
Ingredients, unless indicated, can be bought locally, from wherever. Otherwise, go to 'Where to buy stuff from'.
This is an oldie, but one that I dusted off for NM Aus-Lanka III. It's a Greek recipe (at least it was a Greek who taught me), but I put an Indian spin on it. By the way..."kofta" means "meatballs". In Seoul, these are easy to get ingredients, and quick and easy to prep and cook. Don't be shy with the sauce. You want it reasonably thick, so simmer it down until happy.
The other cool thing about this recipe is you can make the kofta days in advance. Just freeze them! The sauce is the really easy part, so this is one of those ideal dinners for after work. The obvious variation is to take out the 'curry' elements and substitute some alternatives like oregano or parsley (which is more like the Greek variety of the kofta).
Ingredients:
500g lean beef mince1 garlic clove, crushed
1 tsp grated fresh ginger
1 tsp ground chilli
1 tsp garam masala (if unavailable, use a range of pepper and spices like cumin, coriander and cinnamon)
2 onions, roughly grated
4 tbs korma curry paste (red curry paste is a good alternative) - ilovecookie
1 tbs sunflower oil
200ml beef or chicken stock
400g can crushed tomatoes
3/4 cup plain yoghurt
2 tbs lemon juice
1/2 cup frozen peas
Chopped fresh coriander, to garnish - Lotte, HomePlus
Method:
Combine the mince, ginger, half the grated onion, garlic, chilli, garam masala, and 1 tablespoon of the curry paste. Season with salt and pepper, then form into small koftas (meatballs). Heat oil in a frypan over medium heat, add the kofta and cook in batches until just lightly browned. Transfer to a plate and keep them warm.Now add the rest of the onion to the pan and cook gently until translucent. Add remaining paste, stock and can of tomatoes and cook gently for 5mins. Add yoghurt, lemon juice and kofka to the pan and simmer gently for 15 mins. As you get close to the finish time, just check the kofta. You don't want to over cook it. Add the peas and gently stir through for another couple of mins. Remove from heat and stir through your coriander.
Serve with steamed (ideally jasmine) rice. Be extra adventurous and cook in coconut milk (well seasoned).